Huge, incredibly fluffy pancakes laced with Rosé macerated cherries.
Add cherries, 100 g of caster sugar and rosé wine into a medium saucepan Simmer over a medium heat for 5 minutes until the sauce has thickened Remove the saucepan from the heat Add lemon juice into the mixture Stir gently to combine Spoon the mixture into a medium bowl, cover and set aside
Insert the Whisks into the hand mixer Add egg yolks and 2 Tbsp of caster sugar into a mixing bowl Mix until light in colour – 1 minute, speed Max Add milk into the mixing bowl Mix – 30 seconds, speed 1 Add plain flour and baking powder into the mixing bowl Mix – 30 seconds, speed 1 Set aside
Clean the Whisks and insert into the hand mixer Add egg whites into a clean medium bowl Mix – 1 minute, speed Max Add cream of tartar and 1 tsp of caster sugar Mix until stiff peaks form – 4 minutes, speed Max Add one spoon of the meringue to the creamed yolks Gently fold to combine Add the remaining meringue into the mixture Gently fold to combine
Lightly grease a medium frying pan Heat over a low heat until hot Ladle some of the batter into the pan Add a couple of tablespoons of water to the side of the frying pan Cover with a lid and cook over a low heat for 2 minutes Remove the lid, ladle another layer of batter on top of the pancake Add a tablespoon of water to the side of the frying pan Cover with a lid and cook over a low heat for 5 minutes Gently slide a spatula under each pancake and carefully flip the pancakes over (Tip: Be gentle as they stick a little) Cover and cook over a low heat for 1 minute Transfer the pancake to the serving plate Repeat the same with the remaining batter
To Finish Stack the pancakes onto a serving plate Pour a generous amount of the cherry compote over the pancakes Dust with icing sugar Garnish with a sprig of mint
Serve
